Crock Pot Baked Beans
A perfect side dish for your next barbecue
Servings: 6
Calories: 229kcal
Ingredients
- 4 slices lean bacon
- 1 large onion diced
- 30 ounces canned navy beans 2 cans, drained and rinsed well
- ¼ cup molasses
- 2 teaspoons whole grain mustard
- 2 tablespoons dark brown sugar
- 1 tablespoon apple cider vinegar
- ¼ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Trim as much fat from the bacon as possible. Cook it in a skillet over medium heat for about three minutes or until most of the fat is rendered. Remove the bacon from the pan. Drain off the fat.
- Add the diced onion to the pan with about one tablespoon of water. Cover the pan for about two minutes to let the onion wilt. Uncover the pan and let the onion saute for about three minutes or until it's wilted and starts to brown.
- Drain and rinse the beans. Place the beans, partially cooked bacon, browned onion, molasses, mustard, brown sugar, apple cider vinegar, salt and pepper in a crock pot set to low heat. Stir to combine the ingredients.
- Cover the crock pot and let the beans cook for four to five hours, stirring occasionally. The beans will be ready when they are brown and the sauce is thick.
- Taste and add additional salt if needed.
Notes
To make vegetarian baked beans, omit the bacon.
This recipe makes about 2 ½ cups. It doubles easily.
Refrigerate leftovers for up to four days or freeze them for up to four months.
Nutrition
Calories: 229kcal | Carbohydrates: 46g | Protein: 11g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 771mg | Potassium: 661mg | Fiber: 8g | Sugar: 16g | Vitamin A: 2IU | Vitamin C: 3mg | Calcium: 106mg | Iron: 3mg